3. Add ground beef to the skillet breaking up with a wooden spoon, and cook until browned, 3 to 5 minutes.

4. Add the tomato paste and cook until slightly darkened for 1 minute. Add the tomatoes and their juice and simmer until the liquid is slightly thickened, about 4 to 5 minutes. Adjust seasoning if necessary.

5. Finally, add the sauce to the spaghetti and toss to combine. Serve sprinkled with parsley and grated cheese.

Tips: You can add dry white wine or broth to the beef ragû sauce, just simmer a few minutes longer to thicken the sauce to the desired consistency. You can replace parsley with basil.